adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Pot Pie Soup
Chicken Pot Pie Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Rich, creamy chicken pot pie soup with tender chicken and veggies for ultimate comfort.
Ingredients:
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 6 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 2 (32 ounce) cartons chicken broth (such as Swanson®)
  • 3 large russet potatoes, peeled and cut into chunks
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 1 cube chicken bouillon
  • 1.5 teaspoons ground black pepper
  • 1 pinch salt
  • 1 cup frozen peas
  • 1 cup frozen corn
Instructions:
  • Fill a large pan with 1/2 inch of water over medium heat and bring to a gentle simmer within 2 minutes. Add the chicken to the simmering water, cover, and cook for 15 to 20 minutes until no longer pink in the center and the juices run clear. Ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) by using an instant-read thermometer. Transfer the cooked chicken to a plate and shred it once it has cooled slightly.
  • In a large pot, melt butter. Stir in flour continuously with a whisk until a thick paste forms, cook for 2 minutes. Add evaporated milk, stir until mixed. Pour in chicken broth, whisk until smooth. Bring to a boil.
  • Combine potatoes, carrots, fragrant chicken bouillon, pepper, and salt in the pot; simmer until vegetables are tender, around 20 minutes.
  • Stir in shredded chicken, frozen peas, and corn. Cook until warm, approximately 5 minutes more.

Similar Recipes